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Gluten Free Recipe: Banana Bread

Posted Mar 29 2011 7:20pm

Fibro Dot couldn't resist trying cinnamon bread made with ordinary flour over the weekend and had disastrous consequences that we needn't go into at this time.  

Once she recovered, she swore never to eat gluten again and asked me to whip up her favorite, satisfying treat. 

For the past several months, Dot has been on a sugar-free and carb-free diet for six days a week. On the seventh day, she is supposed to indulge in eating whatever she wants.  

Most people eat every unhealthy thing they can - like pizza, beer, chocolate cake etc. This splurging is what makes the diet bearable in the long run.

For Fibro Dot, there can be no seventh day of bliss, since her body is super sensitive to carbs that have gluten. To make a long story short, gluten free banana bread, with a touch a confectioners sugar is the only show in town!

Here's a tried and true recipe from the side of our favorite  Namaste Gluten-Free Flour  bag.

INGREDIENTS

  • 2 cups shifted gluten-free flour
  • 1/8 teaspoon salt
  • 1/2 cup canola oil
  • 3/4 sugar (I substituted all brown sugar)
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 3 bananas, mashed
  • 1/2 teaspoon gluten free vanilla extract
  • 1/2 cup coarsely chopped walnuts (optional)

DIRECTIONS


  • Heat oven to 325°F.  Lightly spray 9X5 loaf pan with non-stick spray.
  • In a medium sized bowl, sift together the gluten free flour, baking soda and salt.  Set aside.  In a large mixing bowl mix together the canola oil and sugars.  Add eggs, mashed bananas and vanilla, stirring until well blended.  Fold in the dry ingredients and walnuts (if using).
  • Pour batter into prepared pan and bake for approximately 65-75 minutes or until toothpick inserted in center comes out clean.  Transfer loaf to wire cooling rack to cool before serving.

I try to freeze a portion of the banana bread and dole it out when Dot is fussy. 

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